Chan Wei Peng
Cuisine of Choice: Western Contemporary, Plant-Based
With over a decade of experience in both local and international kitchens, Chef Chan Wei Peng currently serves as the Head Chef at Chef’s Table where he leads a talented team in delivering a distinguished Western Omakase fine dining experience. Drawing on his extensive background in top-tier kitchens the likes of Les Amis, Pollen and Aquavit – a two-Michelin-star restaurant in New York City – Chef Chan combines traditional techniques with modern innovation to create menus that showcase the seasonal produce with Nordic influences.
In addition to his leadership at Chef’s Table, Chef Wei Peng is passionate about mentoring the next generation of chefs. Since 2011, he has been actively involved with the Singapore Junior Chef Club, particularly in the Competition Department, where he has led initiatives to inspire and guide young culinary talents. His rich experience and dedication to the craft make his cooking classes a unique opportunity for participants to learn from a seasoned professional who is deeply committed to excellence in every aspect of the culinary arts.
Chef Wei Peng’s milestones:
- Head Chef at Chef’s Table by Chef Stephan Zoisl
- Chef at Aquavit restaurant in New York, Les Amis restaurant and Pollen restaurant
- An Asian Touch- Cookbook V-ZUG by Singapore Chef’s Association/ V-ZUG, 2019
- Frances Roth Leadership Award by Culinary Institute of America, 2018
- Fire Starter Cookbook by Singapore Chef’s Association, 2017
- Overall Champion in Young Chefs Team Challenge by Philippine Culinary Cup, 2016